[2002—SALADE ISABELLE]
Thinly slice equal quantities of raw mushrooms, celery, cooked potatoes, and artichoke-bottoms. Dish in distinct heaps.
Season with oil and vinegar, and add some chopped chervil.
[2003—SALADE DANICHEFF]
Take equal quantities of sliced and [blanched] celeriac, thin roundels of potatoes, slices of artichoke-bottoms, strips of raw mushrooms, and green asparagus-heads, and arrange them in heaps.
Deck with crayfishes’ tails, hard-boiled eggs, and truffles. Season with mayonnaise sauce.
[2004—SALADE DEMI-DEUIL]
Take equal quantities of a [julienne] of potatoes and a [julienne] of very black truffles. Decorate with rings of truffle girding small roundels of potato, and rings of potato girding small roundels of truffle. Alternate the two forms of rings.
Season with a mustard sauce with cream.